Pour off water into a bowl and set aside. Set Kohlrabi to the
side as well. (I pour it into a kolander)

Place in a frying pan:
3 T. butter
1 t. suger
4 T. flour

Slightly brown the four, then add some of
the water from the Kohlrabi to make thick, add more water as
tolerated. Let it come to a boil, then add the Kohlrabi with
some finely chopped parsely. Mix about 2 C. sour cream with 2
T. lemon juice. Pour into hot gravy, stir well, let it get hot,
BUT do not boil. Add salt and pepper if desired. I serve it over
egg noodle, but get creative! Try rice, or spatzel.